Ingredients
- 500g of free range chicken
- one whole onion
- 3 cloves of garlic
- 2 green chilies
- 2 ripen tomatoes
- Chili powder, curry powder, turmeric powder
- black or brown mustard seeds, cumin seeds, curry leaves.
- coconut cream or milk
- salt and butter
- vegetable or sunflower oil for cooking.
Method
- First, cut the chicken into equal pieces ( if it was refrigerated make sure you thaw it at room temperature) or you can ask your butcher to cut it for you
- create a dry marinade using 2 tsp of chili powder, one tsp of curry powder, 1/4 tsp of turmeric powder and a pinch of salt. Then coat the chicken with this marinade and let it marinate for about 30 minutes.
- While the meat is marinating add some oil in a pan and fry 1/2 tsp of mustard seeds and cumin seeds and add to that the onions and a clove of garlic ( chopped finely) also add one chili ( DE-seeded if you don't like too much heat, and 1 tomato chopped.
- After the onions and garlic become golden brown remove the mixture out of the pan and add about another good dash of oil in the pan and caramelize the chicken pieces on all parts ( if required do them in batches)
- Next add some butter and allow the chicken to be just coated in it.then add the remaining garlic and green chili
- Next add 1 1/2 tsp of chili powder and add to it enough water just to submerge the meat and let the curry cook for another 15 minutes before adding the onion garlic and tomato mixture, and also chop the other tomato in to dice and add them.
- next add the coconut cream or milk and add salt according to taste.
- allow the curry to simmer for another 30 - 45 minutes or until it the sauce has reached a very thick consistency ( choose good quality coconut cream which would help the thickening of the sauce )
- serve hot with boiled Basmati rice or chapatti
No comments:
Post a Comment